Incomplete fermentation Issue.

[MastahMan]

Hey everyone.

Been making beer almost 1 year now and one of my classic recipes is Vienna Lager, which i have been perfecting with time to my providers and my water supply.

My last batch reached 1.057 OG. which was my target and made me a really happy man. but after 7 days of fermentation i took a sample and it marked 1.020. So i decided to it give 4 more days, still marked 1.020, pitched in a few yeast and tried to re-suspend some more yeast by stiring my fermenter. and after 6 more days it still marked 1.020. So i decided to move to secondary and it's currently in it's 8th day.

This is a very unusual thing for me, used same process as always, yeast, water, same temperature, everything.

1) i would like to know if anyone could tell me what might have happened??

2) and when i bottle i use aprox 130gr of corn sugar every 20l (aprox 5.2 galons). with this final gravity, which measures should i take when i bottle? more or less? could i have a risk of bottle bomb's or such?

thanks a bunch and greetings from Santiago, Chile !

JJ

 

[eastoak]

the dreaded 1.020. i'd like to know how the yeast know to stop exactly there and not 5 points higher or lower. anyway, this is a pretty common occurance, it just happened to me too, i just bumped the temp up from 60 to 65 degrees and it took off again (nottingham yeast).
post your grain bill and yeast type.

 

[MastahMan]

hey eastoak, thx for your reply.

the following are for 80L

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
11.1 2.50 kg. CaraMunich Malt Belgium 1.033 75
4.4 1.00 kg. Crystal 60L America 1.034 60
84.4 19.00 kg. Vienna Malt Germany 1.037 3


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
75.00 g. Hallertauer Mittelfruh Pellet 5.30 14.0 60 min.
75.00 g. Hallertauer Mittelfruh Pellet 5.30 7.2 30 min.
75.00 g. Hallertauer Mittelfruh Pellet 5.30 2.8 10 min.


Yeast
-----

DCL Yeast S-23 SafLager W. Euro Lager


any thoughts about it?

greetings

Jean

 

[MastahMan]

used 4 yeast satchets

 

[Yooper]

What was your mash temp? With over 15% crystal malts, the wort may not be as fermentable as it could be, especially if you mashed at over 154 degrees (68 C).

 

[MastahMan]

hmmm... i'd say i kept it around 65, but it could have gotten to 70 or 60... there is always the chance that happens when im getting some other things ready.. You think that could have been the reason?? i understand 65 is optimal temperature, but getting it to 60 is less dangerous than taking it to 70?

for bottling which comes on thursday, what would you recommend me to do for priming?? keep is as usual?? or i may suffer a bottle bomb risk or such

greetins and thx yooper!